Christmas cookies

My mother made the same Christmas cookies every year. She might add one or two different varieties, but there were always the ones we could count on: "S" Cookies, Dusan Confections, Caramel Spritz and Cappuccino Flats.

Mom's Chocolate Covered Cherry Cookies, however, were everyone's favorite. (Except me, mine are the "S" Cookies.) My kids love them and my friends always ask for the recipe. I think if we didn't have them on the cookie plate on Christmas Eve, there would be a revolt in the house.

The original recipe calls for the cookies to be frosted before they are baked, which is the way my mother always did it. My sister, however, prefers to frost hers after they are baked. Either way, I'm pretty sure you will enjoy them.

Chocolate Covered Cherry Cookies

1-and-one-half cups all purpose flour

One half cup butter

1 6-ounce package of semi-sweet chocolate pieces

One half cup unsweetened cocoa powder

1 cup sugar

One half cup sweetened condensed milk

One-quarter teaspoon salt

1 egg

One-quarter teaspoon baking powder

1-and-one-half teaspoon vanilla

One-quarter teaspoon baking soda

1 10-ounce jar maraschino cherries

In a large bowl stir together flour, cocoa, salt, baking powder and soda. In a mixing bowl beat together butter and sugar on low speed till fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture; beat until well blended. Shape dough into 1-inch balls; place on ungreased cookie sheet. Press down center of dough with thumb. Drain maraschino cherries, reserving the juice. Place a cherry in the center of each cookie.

To make the frosting, in a small saucepan combine chocolate pieces and sweetened condensed milk; heat till chocolate is melted. Stir in 4 teaspoons of reserved cherry juice. Thin with more cherry juice if needed.

Take about a teaspoon of the frosting and place this over the cherry in the center and spread lightly.

Bake at 350 degrees for about 10 minutes. Makes about 48 cookies.